The development of canned food packaging with the coexistence of tradition and innovation has been continuously improved

Now, everyone is accelerating the pace of life. Especially at lunch, we will choose more fast food. In this scenery, iron canned food has also ushered in a faster development period. According to statistics, China's canned food market has reached 50 billion. The unlimited market also gives birth to a bottle of canned food in great demand.

In the past, it was mainly canned bottles, glass bottles and tinplate covers. Such bags are still popular in the market. Metal cans have unique advantages as canned food packaging. However, with the rapid growth of metal packaging, the overall cost of seeking new packaging materials is particularly important. Some new forms of canned meat packaging have emerged in recent years, such as soft canned food, so the process has become more convenient for consumption and more attractive to consumers. To a large extent, the meat processing industry of canned food has carried out new opportunities.

However, with the changes of the times. We are all changing the demand for cans. This kind of canned glass bottle is very heavy. On the one hand, it is inconvenient for everyone to carry on a trip or out of town. As we all know, there are many cases in which cans are used on the trip. The other is tinplate can head bottle, although it has high sealing performance. But it is not easy to open, especially in some efforts to open a very small lady. Now, the market presents a new plastic container, can head bottle PET, which is very light. In addition, the selection of easy to pull cover form and the combination of outer cover become more convenient in opening. It should have more and more choices in the form of cans, bottles and plastic containers in the future.

Packaging materials and containers manufacturing canned meat demand

Its packaging materials and containers must meet the needs of generally selected food packaging. In short, due to the particularity of canned food (i.e. having a long shelf life, adhering to the original color, aroma and taste of meat food, and promoting consumption), packaging materials and containers have some special needs.

1. The data and the container itself are non-toxic, tasteless and do not produce harmful substances;

2. Excellent isolation function and sealing function to prevent oxygen from entering oxidation and adverse effects on meat;

3 small moisture permeability data avoid the impact of external environment on their quality and meat moisture exchange;

4. It can be separated from light transmittance, and the black meat can meet the requirements of quality and flavor;

5. The outstanding corrosion resistance ensures that the seasoning soup of canned meat has no allergy or produces substances harmful to human body;

6 have certain mechanical strength, excellent staff, printability and other functions in the process of mouth packaging operation, so as to meet the needs of industrial production and packaging decoration printing.

Canned food processing

Filling process

Fill the contents into an empty can container. When filling the tank, a certain top space shall be reserved, which directly affects the food, deformation level and the tank capacity of the sterilization vacuum tank. If the top space is too small and the pressure increases, due to the swollen food, the formed can is often heated and sterilized at the bottom protruding outward, which is presented to the fracture; If the top space is too large, the pressure sterilization of the cooling tank often greatly reduces itself after the concave tank. In addition, due to the large top space, the storage is more air, which can easily form the oxidative discoloration of food. The roof gap is 6-8mm in size according to the type of material, the shape of the tank and the state of the material, but it is slightly different. When the canned salt solution and the injection tank mouth are attached to the clean and dry edge, there is no viscous material left or the sealing affected by the tank mouth salt solution.

Can filling is generally used in rotating drum vibration measuring cup canning or can, both of which are volume quantitative. The reasons for the failure of filling volume are: improper capacity adjustment of measuring cup, slow or unstable feed hopper, too low hopper loading surface, too small feed pipe, various material activities, different hearts of feeding esophagus and cup, so as to fill the measuring cup. If the operation speed of the machine is too fast and the hopper falls too fast, it will cause the material to load so much filling volume in repeated cycles; Improper Retractable Cup, excessive tissue formation, regulating reflux; If different heart beats are not allowed, the container and feed tube of the container are too small or the lag of material glued feeding tube operation will lead to overflow of damaged material.

Exhaust process

After the food in the exhaust is filled with air, it is possible to eliminate the content contained in the canned food tissue, so that when heated, canned sterilization will not swell. Due to the formation of air pressure in the water tank, the deformed tank or tank joint is loose and cracked; Tanks together also have a certain vacuum degree. Keeping them in the water tank can inhibit the activity of aerobic microorganisms, reduce the corrosion of tank wall, reduce the loss of nutrients (especially vitamin C) and oxidation, and better preserve the oxidation of color, aroma and taste of canned food. Generally, the exhaust temperature in the center of the sealed tank shall reach 70 ℃ - 80 ℃.

Tin cans are usually used in the vacuum method - the contents of the container are placed in a closed volume, the volume surrounded by vacuum with a vacuum pump, the volume of air density is reduced, and the vacuum or steam injection method obtained after sealing - at a certain temperature, pressure must be applied to the steam injection bottle, but the sealed steam is condensed to form a certain vacuum. Glass bottles and cans commonly used hot exhaust method - heat the containers and contents sealed before heating, reduce the air density, and make the bottles heat sealed after vacuum cooling. Select the method of vacuum cooking bag, so as to effectively eliminate the air box without affecting the quality of the content. Note: the varieties with slow heat conduction should be reboiled before hot can making, and then add water to boil, and then exhaust and exhaust. When appropriate, water droplets must be prevented from entering the water tank during the condensation of exhaust steam. The selection of vacuum suction method should be based on the vacuum pot, various degrees, adding culture medium and temperature control. Varieties of soup, the vacuum is too high, the soup is easy to get, but it is often not enough to form a vacuum tank. Generally, the vacuum degree of 40-66.7kga is suitable.

The exhaust during heating is soft when the exhaust temperature is too high, which is easy to lead to tank material and lack of weight; Insufficient exhaust, when the vacuum tank is too low, it is easy to lead to sudden can cover, false bulging tank and bone erosion tank, which will not remain in the tank, effectively inhibit aerobic growth, and will affect the sterile canning when the pressure difference of the leaking container is cooled, and the canning sterilization will also directly affect the time. The main reason is that the temperature and time of using steam or hot water do not meet the demand.